...Various ingredients are added to this base to make dishes such as shippoku, egg-cured, kitsune (shinoda), or with kudzu paste or curry powder, thickened dishes such as ankake, oyster-cured eggs, and curry. In the Kansai region, shippoku with thickened sauce is called anpei, and egg-cured is called keiran. Kamaage is boiled udon transferred directly to a bowl of hot water, and when it is eaten by a large group of people, it is called hikizuri, zuriage, senbonzuki, tarai, and other different names depending on the region.... *Some of the terminology explanations that mention "Anpei" are listed below. Source | Heibonsha World Encyclopedia 2nd Edition | Information |
…これを台にして,さまざまな具を加え,しっぽく,玉子とじ,きつね(しのだ),あるいは葛あんやカレー粉をひいて,あんかけ,かきたま,カレーなどの種物をつくる。関西では,しっぽくのあんかけを〈あんぺい〉,玉子とじを〈けいらん〉と呼んだ。かま揚げは,ゆでたうどんをそのまま湯を張った器に移したもので,これをおおぜいで囲んで食べる場合は,地方によって〈ひきずり〉〈ずりあげ〉〈千本づき〉〈たらい〉などと名称が異なる。… ※「あんぺい」について言及している用語解説の一部を掲載しています。 出典|株式会社平凡社世界大百科事典 第2版について | 情報 |
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